Chickpeas And Greens Recipe

Start the sauce

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt and sweat, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes.

Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Pour in the 14 oz crushed tomatoes, add 1/2 tsp sugar (if using), 1/2 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 1 tablespoon fresh lemon juice. Taste and adjust seasoning (add up to 1/4 tsp more salt if needed). Keep warm on very low heat while finishing vegetables.

Char the broccolini

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon olive oil and add the trimmed broccolini in a single layer. Let cook, undisturbed, 2–3 minutes until bottoms are dark and charred. Toss or flip and continue cooking another 2–3 minutes until tender-crisp and browned in spots. Season with 1/2 teaspoon kosher salt and 1/4 tsp black pepper. Remove broccolini to a plate and set aside.

Sauté the chickpeas

In the same skillet over medium heat, add 2 tablespoons olive oil. Once hot, add the drained chickpeas in a single layer. Let cook, undisturbed, 3–4 minutes to develop a golden crust, then stir or shake the pan and continue cooking another 3–4 minutes until most chickpeas are golden-brown and slightly crisp.

Season the chickpeas with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the cooked broccolini back to the pan and toss to combine. If the pan looks dry, add 1 tablespoon butter and swirl to coat (optional).

Wilt the spinach

Reduce heat to medium-low and add the packed spinach to the skillet in batches. Cook, stirring, until wilted, 1–2 minutes per batch. Once all spinach is wilted and incorporated, taste and adjust seasoning.

Pour the warm spicy pomodoro sauce (about half to three-quarters of the sauce, depending on how saucy you prefer) into the chickpeas and greens. Toss gently to coat and cook together 1–2 minutes so flavors meld. If the sauce is thicker than desired, add 1–2 tablespoons water to loosen.

Remove the pan from heat and, if using, stir in 1 tablespoon butter for a glossy finish. Sprinkle 1/2 cup grated Parmesan over the mixture and toss gently to combine so some melts into the sauce.

Transfer to plates or a shallow serving bowl. Garnish with torn basil, an extra pinch (about 1/2 tsp) of crushed red pepper flakes for heat, and lemon wedges alongside for squeezing. Offer additional Parmesan at the table.

Serve warm as a main with crusty bread or over cooked pasta, or as a hearty side. Leftovers keep covered in the refrigerator 3–4 days; reheat gently on the stovetop.